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While not officially qualifying as low-fat (3g fat or less per serving), this bread is certainly a lower-fat version of the banana bread you might be used to preparing. It's baked in an 8 1/2 x 4" pan instead of a more typical 9 x 5" quickbread pan. Using the smaller pan gives a taller loaf.
1 1/2 cups mashed, very ripe bananas (the riper the banana, the better the flavor), about 4 medium bananas
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil or canola oil
1 cup (2 1/8 ounces) bran cereal (not bran flakes)
2 teaspoons vanilla
grated rind of 1 orange, or 1/4 teaspoon orange oil
1/4 cup (2 ounces) nonfat yogurt, plain or flavored
1 1/2 cups (6 ounces) King Arthur 100% White Whole Wheat Flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (7 ounces) sugar
In a large mixing bowl, beat together till smooth the banana, egg, vegetable oil, bran cereal, vanilla, orange peel or oil and yogurt. Set aside.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Quickly and gently fold the dry ingredients into the wet ingredients, stirring only until everything is moistened. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Bake the bread in a preheated 350°F oven for 50 minutes to 1 hour, or until the cake tester inserted into the center of the loaf comes out clean. Remove the bread from the oven, and cool for 5 minutes on a rack. Remove the bread from the pan, and cool completely before slicing. Yield: 16 servings.
Nutrition information per serving (1 slice, 56g): 131 cal, 4.1g fat, 3g protein, 14g complex carbohydrates, 7g sugar, 4g dietary fiber, 17mg cholesterol, 216mg sodium, 201mg potassium, 54RE vitamin A, 5mg vitamin C, 2mg iron, 59mg calcium, 123mg phosphorus.